- Ta-da! - Cheep, steep. (dramatic music) Hello, how've you been? You get it, bean? - I get it, I get it,
- Yes. - I get it. - Don't it fee like things just finally getting back to normal? Look, we're in our kitchen, this is... - I have a usable kitchen. - It is, I've got some hair. The lockdown in England is kind
of easing off a little bit, and the fact that we're kind
of getting, we're allowed to wear socks and
- see family? - Yeah, see family. - And we have an oven that works properly. - We have two ovens that
work, yes, ladies and gents, finally, we're not a 100% done in here. Look, we don't have any floor. - [Mrs. B] Nope. - Mrs. Barry still needs the stool, things are back to normal. Explain Cheap vs Steep for
people that missed it so far. - Okay, it's when you have two
versions of the same recipe, one from the most expensive supermarket with expensive, posh ingredients, the other from a cheap budget supermarket with cheap budget ingredients. - Absolutely. And what better way to
christen our new kitchen, our lovely new kitchen than to
do the most elaborate recipe in the world? - Yeah. - [Both] Beans on toast. (laughing) - I think it is a way
of us finding our feet and also when we talked about
doing our next Cheap vs Steep, we had quite a lot of requests for this, and we quite like the simplicity of it. How, like, the ingredients
can be so different in price, but also the taste good but for like a much
smaller amount of money compared to what we've done. We've done chocolate brownies
on this playlist already and was it, - [Both] Mac and cheese. - That was, well, I really
liked the cheap ones. I've got cheap taste, and you tend to like the expensive ones. So we're gonna make this beans on toast. I've been foraging the shops, and let's see how we get on, right? - Yeah, let's see. - A high tech reveal, let's go. - Ta-da! - Cheap, steep. Now a thing about Cheap vs Steep, of course you can elaborate, you can really go max
on those steep recipes with loads of elaborate
ingredients and things like that. But it's about going one on one. So for example, to make beans on toast, I had to buy a loaf of
bread, in both circumstances although this is only half a loaf, really, looking at it like that. But we'll come on to it. The first thing, the most
main thing is the beans. - The beans. - The beans. - The beans. - The beans. - The beans. Everyday essentials from the supermarket, - They were 22p. - Wow!
- Yeah! I was so excited that I
actually filmed a clip of me picking it off the
shelf, I don't know why. I got these people looking
at me in the supermarket, and I'm like, "Oh,
gotta get my phone out". They're still social
distancing in supermarkets, and they're like-- - Just wait there while I
just film this on my phone. (Mrs. B laughs) - Yeah, action, take three. These beans, the supermarket
didn't have their own brand but these are 85p. - 85p? - Yeah, I think it was 85. Yeah, so almost, pretty
much four times the price. - See, I'm gonna wonder what
the difference is in beans, truly a bean is a bean. - I think it's all in the sauce, really. Actually someone told me on Twitter, they sent me a link to a video where in Weston Super Mare, where we live, there was someone,
actually sold baked beans for minus two pence because there was literally
so much little profit in it, the guy was doing it
just to get rid of beans and get people in the
shops to sell other things that he'd make his profit on. - I'm just comparing the ingredients. - Brilliant! (laughs)
- A bit boring. - I've been wanting to share that story for the last three days. - I know that () well. - If all that was exciting, wait to see and find out about the bread. This loaf of bread, right, was 40 pence. And that is substantial, you can get a lot out of
bread, I like it a lot. This is a standard,
medium slice loaf for 40p. - Brilliant! - That feels like (grunts). - That'll feed us for a week. - That will. Now, the complete opposite
end of the spectrum, in fact, here's another fun clip of me picking it off the shelf. This sourdough bread,
which, hold on, let's see. It's about half the size, near enough. - Yes. Wow! - Three pound 50. - Three pound 50? - Three pound 50.
- For? - So how many 40p's go
into three pound 50? (bouncy music) Well, four, 120, nearly nine, around that, 'cause nine would be three
pound 60, wouldn't it? Nine times the price for
some sourdough bread. - Wow! - It's crazy! Cheap butter. - Oh my God! - We've just ruined our
three pound 50 loaf. Cheap butter, one pound 45. Nothing wrong with that, butter. And as we found in the mac and cheese and the brownie videos, there are some more luxurious butters. I think we've used this one before. This is from crows(), grazed on the lush grass of Normandy's mineral rich salt marshes, for two pound 60, it's the
same weight as the budget one. So there we go. And they're both salted,
they're just butter, really. - But I don't normally add
butter to my beans on toast. - Oh, you gotta do that. - The sauce is the butter. - No, it soaks into the bread, oh! Block of cheddar cheese,
just standard mild cheddar. This is the cheapest one they do. - This is the one we always buy anyway. - [Barry] Yeah, but that's
the thing, like, you can get, it's all about balance, right? But some things don't matter. - No, and then this one, oh my goodness, the smell, it just--
- That is a smoked one, yeah. - [Mrs. B] It's so strong,
and it's four pound 54. - [Barry] Yeah, so that is four pound 54.
- Is that the same? - [Barry] And that one, one pound 79. So that is 2 1/2 times the price of that. - And they're the same weight. - [Barry] Yeah, it was on a
cheese wheel, and I got the guy to cut it out so it's exactly the same. - On a cheese wheel? - [Barry] Yeah. - That's proper posh. Did he have his little
cheese string thing, one that go (air whooshing), like-- - Yeah, I was gonna film
him, but he looked like, like Doc Brown at one point, and he had all his PPE on. - Oh, I hope he did. - Yeah, he did.
- Good. - And he literally gave
me the cheese by his hand, like, oh, thanks. so like, (laughing) he
really had his glove off. So remember that now, he's
all PPEd up to the most, and then his hand literally touched mine. There was a moment. Just had the ultimate decision to make of whether we cook the
beans in the microwave, which, to be honest,
we normally always do. But because it's sort of cooking
and we wanna show you it, we will do it on the hob and there might be some colour difference. So we're gonna do have cheap one side, and we'll do steep down
the other end, all right? And just for reference,
look, can you see in there? That's the dark kitchen
that we used to film in, it's crazy, look at the
difference in the light. Nah, nah, let's not go in there anymore. We're not going there anymore. Oh, ladies and gents, this is the drawer. - Oh, so tidy! (Barry laughs) You will not put anything else in there, no gadgets anymore-- (tape squeaking) - All the other gadgets are
now in the garage sensible, so, they're still available.
- Yes, we've survived for six months without them,
we don't need them everyday. (both laughing) - [Barry] All right, so
let's put the beans in to see if there's a colour variation here. - [Mrs. B] That's what
you paid extra for, look. Don't need a tin opener.
- Just the ring pull? That's what it's all about. - [Mrs. B] We didn't
have to buy a tin opener. - [Barry] Oh, the smell
of cold baked beans. It's not green or anything. - Oh look!
- Oh look! Very similar, in fact, some might say, they came from the same factory. Let's not go there. And that's it. The life of a bean. All right, cheap this side. - Yeah, in they go. - Let's go, we're getting
a whole can in there? - [Mrs. B] Ooh, the sauce
looks a bit different. - [Barry] Does it? - [Mrs. B] It looks like like, thicker. - [Barry] The consistency
is thicker, is it? - [Mrs. B] That sauce is runnier. - [Barry] Okay. - [Mrs. B] And it doesn't
look as dark as that one. - [Barry] Really, there is a,
oh, yeah, I see it slightly. - See?
- I mean, to me, it's still orange. Ah, the smell of cold beans is possibly one of the worst smells ever. Light this up, Mrs. B. This is very weird, isn't it? I've kind of got used to filming in there. But the great thing about our toaster is, well, is that we can actually
toast both the types of bread at the same time. And as some of you guys
suggested, they were like, "Oh, make sure you get
some sockets down there." There you go.
- Yes. - [Barry] This is gonna
come in very handy indeed, 'cause I love toasters, don't I? (Mrs. B exhales deeply) Oh, something's burning. But people were saying they have ones that pop up out of the counter. I don't like that, 'cause I
just got like this vision, I mean, sort of lying there,
like a hey, (low exploding)! (both laughing) Mrs. B's got this thing with bread. The crust, to her, is like
this most pointless thing, you will never eat a crust. I like, I don't have curly hair yet, I wonder if I get an afro when
my hair grows back, amazing! - No. Here is the end of a piece of bread. - It's still bread, it's like, it's nice. - I think I'm not the only one. Who loves the crust? - That smells really good. Does it smell worth three pound 50 for the size the bread?
- It does smell good! - No, I don't know. Have a look at what you could have won. - That does look a lot nicer. - It does, doesn't it? So we've got sourdough going in. Perfect, we can toast it
exactly the same time. And the other thing to
look at is the cheese, and that's pretty much it. Mrs. B, you've forgotten
your amazing toaster tongs. - Very excited to use these. - I didn't even know we had these. - No. - [Barry] I might have
used them in a video, I can't remember. - Very excited. I feel very American with these. - Really?
- Is that a weird thing? - [Barry] Yeah, 'cause
Americans always carry toaster tongs with them. - No, but the first time I've seen them was when we were in America, staying with a family.
- Oh, was it? - Yeah, and I was like, "what are these?" And you were like, (muffled speaking) - [Barry] Well, they are
gonna be perfect for this. I love that we can do
both at the same time. This is awesome. There's a slightly more golden crust on the sourdough as well. Very good. Where have you gone? So this is a block of mild cheddar cheese. - Yes. - We get that cheese,
there's nothing else to say. It's cheese, it works, the
kids don't complain and say they taste a pigeon or anything like that. It's all good. Now as a comparison, this is the slab, do you wanna unravel that? It was in a wheel of
Godminster Oak smoked cheese, so this is a cheese place
based in Somerset near us. - Oh, the waft! - The waft. That is very expensive cheese indeed. But I'm sure, if I went online, I probably could have
got even more expensive, and I'm probably gonna do that
for the next Cheap vs Steep. Just smells like fire, doesn't it? Just smells like, just smells like someone's
barbecuing a pocket. - And then you want a bit barbecue sauce over your beans as well. - We're going gourmet now. Grating that cheese very close
to your finger there, Mrs. B. Love that, love a bit of
digit in there. (laughs) - [Mrs. B] We don't want too much, do we? - [Barry] Yeah, that will be great. Look at that, and the rind is okay. It's a little bit more mushy, isn't it? - [Mrs. B] Yeah. - Yeah, get a bit of plastic
bag on there as well. A bit of skin.
- A bit of skin, a bit of plastic. - [Barry] Just reveal it. Ooh, there is a slightly more tangy colour looking on there, isn't it? - [Mrs. B] Mm hmm. - And it's probably the smoked
edge mainly pushing that, but there is a, that's a little bit
more mild and innocent, and that is stronger
and tangier and smokier. I'm just gonna open up this
butter, and to be honest, that one's a little bit
more milder in colour. And it's butter, but maybe
it will be the key player in this beans on toast. I mean, it's 25% of
the ingredients, right? - Yeah. I guess. - Our homeschooling,
our poor kids right now, "oh yeah, 'cause it's four
ingredients, it's 25%, yeah." (both laughing) Mind blown! What, what? Mrs. B, when she laughs, sometimes, you know the phrase I wet myself laughing. She literally, I didn't
realise that was a thing, like, she has to go. Yeah. Cheap vs Steep. Should we get, get this going?
- Yes. - [Barry] Do we have a cheap wooden spoon? We do. - That's the one we've used
for the dog food in the past. Don't use that one.
- What? We've used that for dog food? - Maybe that should not be in there. - [Barry] Maybe that
shouldn't be in there. Oh, we've got our hob back. - Yay. - [Barry] We've got our ovens
back, it's so cool, yay! - We've almost forgotten
how to use these ones. - [Barry] Yeah, right, two sets of beans. - We've never cooked beans on the hob, so. - [Barry] Never cooked beans on the hob, you'll have cooked beans on the hob.
- I don't want it to be cold. Put the toast on. - [Barry] The toast, okay. So we're gonna go for a
medium heat on both of these. Aha, symmetrical toasting. All right, so the plates are ready, the toast is getting there, then we'll be picking
them up in just a moment. Keeping these nice and hot. Oh my gosh! - I think, (bread pops)
(Barry exclaims) I was just sort of
saying I think it's done. - [Barry] But why has one
popped up and not the other? I pressed it down at
exactly the same time. The timer is exactly the same. - Are you sure one's not slightly higher? - I don't know. Oh, there we go. (Barry sighs) It just all looks like toast
now, doesn't it? (laughs) - [Mrs. B] Ready? - Oh, the toast tongs, yay!
- One. Two. - Okay, so steep, cheap, yeah?
- Yeah. - So we're buttering. Now that just smells expensive. I can't put my finger on it. Well, I can put my finger on it. I'm normally championing the cheap stuff, but I'm pushing on the expensive here. A nice puddle, a baked
beans on top, just enough. That looks identical, doesn't it? It's just so simple. How can something so similar looking be so different in cost? We'll find out about
the taste in a minute. Cheese, yeah. I'm only gonna go for a teeny little bit, 'cause I still wanna see a
little bit of beans, okay? And this is just an
extravagant, extra anyway. I mean, your generic,
basics is bread and beans. Okay, folks, cheap (bell rings). Steep (bell rings). To me, that just looked
more expensive anyway, I can't put my finger on it, there's something about it.
- It does. - Is it because there's
a higher bean ratio? - Maybe.
- And the sauces? - The sauce is like, bright orange. (both laughing) Even the cheese looks cheap. Look the way it's melted. - [Barry] Oh, yeah, it's
almost like a bed sheet. This is holding firm, it's like, "yeah, I'm oak smoked,
nothing can defeat me." - [Phoebe and Chloe] I think
that one's the expensive. - [Barry] Really, why? - 'Cause it looks different. - Posh, and it smells-- - [Barry] And that's the cheap one? - Yeah. - [Barry] All right, well, let's
eat it before it gets cold. - I'm gonna eat this, this piece. - [Barry] All right,
Mrs. B, let's have a go. - Can we have some? All right, should we go-- - [Barry] We will go in at the same time. - [Mrs. B] This one? - Oh, my gosh, but do
you know what stands out the most to me? It's the bread. - I was just gonna say that. - That is amazing. - Well, the cheese is nice and strong. - Yeah, there's a real tang. - But the bread is really
crunchy and really nice. - That is very nice. - I like that a lot.
- Oh my gosh! Okay, I think the steep could be on for the winner, you know, but is it worth four times the price? - It is amazing. - It's beans on toast, so you know-- - That tastes of normal beans. - That does taste of
normal beans on toast, yes. - What we normally have. And the thing with this
one is the bread is soggy. - [Barry] Right. - Cheap or steep? - I really like both but steep. - [Barry] Steep?
- Yes. - [Barry] Mrs. B? - Steep.
- Steep. Chloe? - Steep.
- Steep? You were cheap last time like me. These two were like similar, weren't you? - We were. - [Barry] And it was me and you. That's fine, I get it. Okay, so we have 75%, that's
three quarters, Mrs. B, of the votes. The steep is clearly gonna win. But today, I wanna go steep, I do, and the one steep element is the bread. That toast was phenomenal for me. - It was amazing. - But I'm gonna say cheap
because I can't justify spending that amount on beans on toast. Of course it's for the whole ingredients, you can do more with it. But I don't know, the beans. Beans didn't really taste much different. - They didn't, did they? I was gonna go and try them
in a minute, cold, brilliant. - But you couldn't stop the bread. - The cheese was richer, but
you still got that gooeyness from that standard cheese, right? - Yeah. - And there's nothing wrong with that. So cheap loses. - Sadly.
- Sadly. Spend four times the amount on your beans on toast apparently, family. - I won't be doing that
every week, don't worry. - It's just for a one-off. - Okay, so if you've got any ideas for future Cheap vs Steep videos,
do let us know down below. This is more of a simplistic one, but actually, in a strange way, where there's four ingredients, I mean, forget about the butter. It's only 25%, right? - Yup. - It like, really does make a difference. - It does. - So do let us know any
ideas you've got down below, and we'll see you next time. - [All] Bye! ♪ Check your level, player ♪ ♪ No matter what your style ♪ ♪ Kitchen's for me,
sideburns, moustache, goatee ♪ ♪ Maybe all three ♪ - [Barry And Chloe] Bonus scene. Right, hello, Chloe and I are gonna actually try cold, baked beans. - These two don't want to do it. - No.
- Surprise! Well, let's just try one. - Me and Daddy are gonna man up. - I've actually forgot
which pan is which here. - We are gonna man up, Chloe. Hmm.
- Hmm. - Cold beans. - It's not really nice. - They're all right, aren't they? - Let's try these ones. - Let's try them, yeah. - Oh, oh! - Chloe, is it me, or do
they taste like more colder? - Yeah. - They taste cold, like,
how cold baked beans smell, and like-- - Yeah, they don't really, these ones taste quite warm, but those ones are quite, hmm. - And they're same
temperature, by the way. Yeah, there's more depth to those. Are they the expensive ones? - No. - No! - So these are the cheap,
and these are the steep. - Oh my!
- Ah, conclusion. Chloe and I like sugar. (all laughing) Bye! - Bye!
